Ossobuco steak: cooking tips

01.09.2019 Food, Recipe
Ossobuco steak: cooking tips

Ossobuco steak is a real delicacy, a meat dish that, when cooked properly, will literally melt in your mouth and give an indescribable pleasure. However, for this it needs to be cooked correctly, because otherwise we will not get tasty food, but completely inedible meat, which will remain just what to give to the pet.

Ingredients

According to the tested ossobuco steak recipe, for its preparation you will need components such as:

  • kilogram of beef shank ;
  • medium-sized carrot;
  • 3 stems with ice-cream;
  • 2 medium-sized onions;
  • 3 cloves of garlic;
  • a glass of dry white wine;
  • 1.5 cups of any meat broth;
  • 2 sprigs of parsley, thyme and bay leaf;
  • 400 grams of tomatoes;
  • zest from one lemon;
  • 6 peppercorns, black pepper;
  • 3 tablespoons of vegetable oil;
  • 2 tablespoons of butter;
  • 2 tablespoons of flour;
  • salt yes pepper to taste.

Preparatory stage

Before we begin to find out in detail how to cook ossobuco steak, you should do the preparation meat. It is best to buy a semi-finished product in advance in the store - 4-5 pieces of a sawn shank with a brain bone inside. If you can’t find them, you can just buy the meat, and then chop it into 4 identical pieces. Next, the meat pieces should be thoroughly washed under water, dried with a paper towel and cut off the film from them. And after that you should take a thick thread and tie each slice of beef around it so that it does not lose its shape. In the end, it remains only to rub pieces of meat with salt and ground pepper, and then set them aside for a short while.

Prepare the vegetables

Before you start cooking ossobuco steak, you should do the rest of the ingredients. The first step is to peel and thoroughly wash the vegetables. Next, cut the onion into quarters, chop the carrot and celery into cubes, finely chop two cloves of garlic or pass through a garlic squeezer. Then we make a cross incision at the tomatoes and scald them with boiling water. After that, it will be easier to remove the peel from the tomatoes, and they will only have to cut into large cubes. And finally, we’re making a garni bouquet - tying together parsley, thyme and bay leaves.

Roast meat

After the preparatory phase, you can finally proceed to a detailed answer to the question of how to cook ossobuco steak in a pan. First, roll each piece of veal in flour, and then put a frying pan with a thick bottom on the stove and heat the vegetable oil in it. Next, carefully spread the meat on it and fry it on both sides until it is covered with a golden brown. This usually takes about five minutes, so after 10 minutes the knuckle will be fried and prepared for the next step.

Long quenching

When asked about how to cook delicious ossobuco steak, experienced chefs answer that you need to stock up on a lot of free time. When the meat is fried, we take it out of the pan and set it aside. And where it was cooked, put onions, carrots, garlic and celery. Thoroughly mix these vegetables, salt them and fry for about five minutes, stirring all the time so as not to burn. Then add wine to the vegetable mixture, make the fire maximum and fry for another 5 minutes, all the while stirring the alcohol to evaporate. Then, in a thick-bottomed pan, pour meat broth (you can vegetable), let it boil and add pieces of meat, vegetables, a bouquet of garnish, butter and peppercorns to this container. Spread the tomatoes on top, cover the pan with a lid and leave the dish to simmer on the lowest heat for two hours.

Cooking the seasoning

But it is important to know not only how to cook the ossobuco steak, but also how to make the seasoning for this dish. It is she who plays one of the most important roles, so you should not be limited to creating a steak and eat it with the same ketchup or any other sauce or spices. No, only gremolate seasoning is suitable for such meat. To cook it, you will need one clove of garlic, a sprig of parsley and lemon zest. Pass the garlic through a garlic squeezer, chop the parsley, and cut the zest from the lemon so that there is no white peel, only the yellow peel, which will also need to be chopped. Further, all this is mixed, and when the meat is served to the table, it remains only to sprinkle the seasoning with the finished dish.

osobuco steak gremolate seasoning

How to cook ossobuco steak on the grill?

If you have a grill, then with its help you can get even more delicious and mouth-watering steak. At the same time, such meat will not be tough, it will be tender and aromatic, so you will want to eat it again and again. And we need to prepare it:

  • 4-6 pieces of a sawn shank with a brain bone;
  • onion;
  • along a pair of branches of thyme and rosemary;
  • 3 tablespoons of vegetable oil;
  • 2 cloves of garlic;
  • a glass of mineral water;
  • a glass of white wine;
  • salt and pepper to taste.
ossobuco steak on the grill

Before cooking the steak, the meat should be marinated for a whole day. To prepare the marinade, chop the onion on a fine grater, add thyme with rosemary, crushed with your fingers into a powder, garlic, salt and pepper passed through a garlic grinder. Mix everything well to get a homogeneous mass. Then we coat the beef with this mixture and place in a container, and pour meat on top with mineral water and wine. Next, close the container and place it in the refrigerator, where it will stand for a whole day. After this time, pieces of meat will need to be pulled out, dried and wrapped individually in three layers of foil. Then place them on the grill and fry over moderate heat for an hour, turning over every 10 minutes. After that, we unfold the foil, pour the allocated juice into a bowl and put the meat itself on the grill to fry for a few minutes, so that a golden crust is formed. Before serving, pour the steak with the allocated juice and sprinkle with gremolata.

Cooking ossobuco steak in the oven

If you want to simplify the cooking process a bit and save time on cooking, you can make meat in the oven. In this case, we will need all the ingredients that are needed to prepare the steak in the traditional way, except for butter, flour and meat broth. First of all, we tie the meat slices with a thread and clean the vegetables. Then chop the garlic, three carrots and finely chop the onions, celery and herbs. After that, scalp the tomatoes with boiling water and cut them into medium-sized cubes too.

how to cook delicious ossobuco steak

Next, fry the meat in vegetable oil in a pan with non-stick coating for 10 minutes (5 minutes on each side). Then we transfer it from there to the baking dish, and fry onions, carrots, celery and garlic in a pan for 3 minutes. Then we add tomatoes, salt, pepper and stew vegetables for another 1 minute. Then pour wine into the mixture, increase the heat to the maximum and cook another 3 minutes. Next, pour the vegetable mass over the meat, cover the baking dish with two layers of foil and put in the oven preheated to 180 0 C for 1.5 hours. Serve the dish, pouring steak with the highlighted juice, herbs and gremolata.

Hostess note

In order for the ossobuco steak to always be so tasty, fragrant and tender as it should be, remember about some important aspects of cooking:

  1. The thickness of the steak should not exceed 5 cm and be thinner than 3 cm, since in the first case the meat may be damp, and in the second it will become tough and overcooked wine.
  2. You can take any wine for meat, but white semi-sweet is more suitable.
  3. It is best to serve ossobuco with stewed vegetables and white wine.
  4. Some people neglect the step wrapping each piece of meat with culinary twine, which is why it is separated from the bone during stewing, and the steak looks a bit strange. So wrapping each piece around the circumference is extremely necessary.
  5. While the vegetables are being stewed, the fried meat laid out on a plate should be covered with foil.
  6. For the preparation of gremolata, crushed lemon peel without white peel is needed . However, if you clean the citrus in the usual way, you will not be able to get only the zest. Therefore, it is better to immediately begin to rub the lemon on a medium grater from all sides, and then we get exactly what we need.
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